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When it comes to comfort food, few dishes can rival the warmth and heartiness of a well-prepared chili. Enter the Mini Sweet Potato Chili Bowls—a delightful twist on traditional chili that combines the creamy sweetness of roasted sweet potatoes with the robust flavors of a savory chili mix. This dish not only satisfies the cravings for something warm and filling but also delivers a healthy dose of nutrients and flavor in every bite.

Mini Sweet Potato Chili Bowls

Discover the joy of Mini Sweet Potato Chili Bowls, a healthy twist on traditional chili that's perfect for cozy dinners and gatherings. These bowls combine the creamy sweetness of roasted sweet potatoes with a robust chili mix, catering to various dietary preferences. Packed with nutrients, they're a complete meal featuring protein-rich beans, vibrant corn, and flavorful spices. Enjoy this comforting dish that warms the soul and delights the senses, making it a great addition to your recipe collection.
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Ingredients
  

2 medium sweet potatoes, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (15 oz) diced tomatoes with green chilies

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 green onions, sliced (for garnish)

½ cup shredded cheese (cheddar or vegan alternative optional)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Sweet Potatoes: Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, chili powder, and smoked paprika. Toss to combine, then roast in the preheated oven for 20-25 minutes or until tender and lightly caramelized, stirring halfway through.

      Cook the Chili Base: While the sweet potatoes are roasting, heat a large pot over medium heat. Add a tablespoon of olive oil, followed by the chopped onion. Sauté for about 5 minutes until the onion becomes translucent.

        Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.

          Combine Ingredients: In the same pot, add the black beans, kidney beans, corn, diced tomatoes with their juice, cumin, and the roasted sweet potatoes once they’re ready. Season with salt and pepper to taste.

            Simmer the Chili: Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together. Stir occasionally.

              Prepare Mini Bowls: Use small bowls or hollowed-out mini sweet peppers as vessels for serving. Fill each bowl generously with the chili mixture.

                Garnish: Top with shredded cheese, sliced green onions, and chopped cilantro. Serve with lime wedges on the side for a zesty kick.

                  Enjoy: Serve warm and enjoy your hearty and delicious mini sweet potato chili bowls!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6